Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food with a luxurious twist. I layer a rich and creamy seafood filling—packed with shrimp, langostino, and jumbo lump crab—under a golden crown of cheesy, herb-brushed biscuits. It’s hearty, cozy, and always a showstopper whether I’m serving it for a weeknight dinner or a special gathering with friends.

Why You’ll Love This Recipe

I love this dish because it combines the elegance of a seafood entrée with the down-home warmth of a biscuit-topped pot pie. It’s surprisingly easy to put together, and those Red Lobster-style cheddar bay biscuits make the whole thing feel extra indulgent. The creamy filling is rich without being too heavy, and each bite is full of briny, buttery flavor with just enough herbs to keep things interesting. Plus, portioning it into ramekins makes it perfect for individual servings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Seafood & Vegetable Filling:

• Shrimp, peeled and deveined
• Langostino tails or lobster
• Jumbo lump crabmeat, cooked
• Onion, chopped
• Bell pepper, chopped
• Celery, chopped
• Salt and pepper
• Olive oil for cooking

Creamy Gravy:

• Chicken broth
• Heavy cream
• Butter
• Flour
• Garlic (minced or paste)
• Thyme
• Tarragon
• Smoked paprika

Cheddar Bay Biscuit Topping:

• Red Lobster Cheddar Bay Biscuit mix
• Milk
• Mild cheddar cheese, shredded

Herb Butter Sauce:

• Butter, melted
• Garlic herb seasoning (from the biscuit mix pouch)

Directions

1. Sear the Seafood: I heat olive oil in a skillet and cook the shrimp and langostino with salt and pepper for 2–3 minutes, just until pink. Then I remove them from the pan to avoid overcooking.
2. Sauté the Vegetables: In the same pan, I cook the onion, bell pepper, and celery for about 4–5 minutes until the onions are soft and translucent.
3. Build the Gravy: I reduce the heat and stir in the butter. Once it’s melted, I sprinkle in the flour and stir until it forms a roux. I pour in the chicken broth gradually while stirring, then add the cream to make the sauce smooth.
4. Season the Gravy: I add the garlic, thyme, tarragon, paprika, salt, and pepper, letting it simmer for a couple more minutes to thicken slightly and build flavor.
5. Fold in the Seafood: I gently stir the cooked shrimp, langostino, and crab into the gravy. Then I remove the pan from heat to keep the seafood tender.
6. Mix the Herb Butter: I melt the butter in a small bowl and mix in the garlic herb seasoning for brushing later.
7. Prepare the Biscuit Topping: In a separate bowl, I stir together the biscuit mix, shredded cheddar, and milk just until a shaggy dough forms. I’m careful not to overmix to keep the biscuits tender.
8. Assemble and Bake: I preheat the oven to 425°F and spoon the seafood mixture into ramekins or a baking dish. Then I top each one with scoops of the biscuit dough and bake for 14–16 minutes, until golden and bubbling.
9. Finish with Herb Butter: As soon as the pot pies come out of the oven, I brush the biscuits generously with the prepared herb butter and serve them warm.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• I sometimes use just shrimp if I want to simplify, or swap in scallops or white fish based on what I have.
• For a more rustic flavor, I use smoked gouda instead of cheddar in the biscuits.
• If I’m out of biscuit mix, I make my own cheddar biscuit dough from scratch using flour, baking powder, butter, and milk.
• When I want extra veggies, I stir in spinach or peas into the filling before baking.

Storage/Reheating

Storage: I store leftovers in the refrigerator in an airtight container for up to 3 days.

Reheating: I reheat in a 300°F oven until warmed through to keep the biscuits from getting soggy. The microwave works in a pinch, but the oven keeps the texture better.

Freezing: I freeze the seafood filling on its own and add the biscuit topping fresh before baking. This keeps the biscuits fluffy and the filling flavorful.

FAQs

What types of seafood can I use?

I usually go with shrimp, langostino, and jumbo lump crabmeat, but lobster tails or scallops work beautifully too. I just make sure everything is pre-cooked or quickly seared.

Can I make this without the biscuit mix?

Yes, I sometimes make my own cheddar biscuit dough from scratch. It just takes a few more steps, but the results are just as good—if not better.

Can I make it ahead of time?

Absolutely. I prepare the filling and refrigerate it, then add the biscuit topping just before baking. It’s a lifesaver for dinner parties or busy evenings.

Do I have to use ramekins?

No, I use a standard baking dish when I want to keep it simple. Ramekins are great for individual servings, especially if I’m hosting guests.

How do I avoid overcooking the seafood?

I always cook the seafood just until it turns opaque, then take it off the heat. Once it’s folded into the hot gravy, it finishes cooking gently in the oven.

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is one of those recipes that feels special every time I make it. With its savory, creamy filling and cheesy golden biscuit topping, it checks all the boxes for a comforting, satisfying meal. Whether I’m hosting a brunch, warming up a chilly evening, or just craving something cozy and indulgent, this dish always delivers. It’s rich, flavorful, and easy to make—just the way I like it.

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